Cook

OVERVIEW:

The Cook prepare large volumes of food for patients/residents and staff.   Prepare food that is nutritious and desirable so that patients/residents get the food intake they need. Will prepare food for a preset menu, may make a variety of meals from menu, and/or prepare special meals for patient/residents who require therapeutic diets.

RESPONSIBILITIES:

·       Cleans, cuts, prepares, and cooks meat, fish, or poultry to a safe temperature

·       Prepares food on large scale and cooks various items according to menus, special dietary or nutritional requirements, or numbers of portions to be served

·       Bakes breads, rolls, and pastries

·       Ensures proper portion control guidelines are used for all food preparation.

·       Develops, compiles, and maintains food records regarding use and expenditures

·       Inventories supplies and equipment

·       Determines, or assists in determining, meals, menus, and prices

·       Ensures the cleanliness and functional operation of galley equipment, kitchen appliances, and work areas by routinely cleaning and inspecting each piece

·       Keeps Director informed when problems may interfere with work being completed or patient/resident issues

·       Responds appropriately to inquiries and complaints from customers.

·       Maintains temperature of foods at proper regulatory standard, monitors temperatures and records on schedule and takes corrective action when deficiencies are observed.

·       Practices sanitary food handling techniques, including but not limited to: use of gloves or tongs for handling raw foods; use of clean, sanitized utensils; good personal hygiene and hand washing; sanitizing knives and cutting boards between products; properly covering, labeling, dating and storing, proper tasting procedures, leftovers; wearing hair net/hat at all times in the food service area.

·       Participates in monitoring the cleanliness of the back dock, store room and all areas of kitchen by eliminating clutter.

·       Keeps kitchen and work areas clean and orderly.

·       Demonstrates the ability to perform simple calculations and adjust standard recipes

·       Taste tests food properly by following department policies to ensure consistency of recipe

·       Maintains the overall security of the storage area by ensuring all areas are properly locked and protected.

·       Exercise visual control of those who have access to the storeroom.

QUALIFICATIONS:

EDUCATION / EXPERIENCE:

·       SafeServe certification

·       Minimum of three (3) years of healthcare related experience

SUPERVISORY RESPONSIBILITIES:

·       This position supervises the kitchen staff

WORK ENVIRONMENT:

·       May work in extreme temperature shifts, from extra heat in the cooking area to freezing temperatures when working in the walk-in-freezers.

·       May be exposed to dirt, dust, fumes, smoke and unpleasant odors

·       Exposed to sharp knives, hot surfaces and wet floors in the workplace

·       Must be able to meet deadlines with severe time constraints 

·       The noise level in the work environment is frequently loud

PHYSICAL REQUIREMENTS:

·       The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job

·       Specific vision abilities required by this job include close vision, and depth perception and peripheral vision and color vision

·       While performing the duties of this job, the employee is often required to stand; walk; sit; use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; climb stairs; talk or hear

·       The employee must occasionally lift or move office products and supplies, up to 40 pounds.

TRAVEL:

·       There are no travel expectations for this position